Masala Mutton Breyani

6 potatoes, halved, fried and set aside

2 cups Maharani basmati rice boiled for 20-25 minutes and set aside (salt to taste)

½ cup masoor dhall boiled for 25-30 minutes and set aside (salt to taste) egg yellow powder chopped coriander

½ sliced onion braised with 2 cinnamon sticks in 2tbs ghee and set aside

Ingredients for marinade:

1.5kg lamb

500ml full cream maas 1½tsp jeera powder (cumin) 2½tsp fine salt

3tsp ground ginger and garlic

Ingredients to fry:

100ml oil

200ml butter ghee

2 sliced onions

3 star aniseed

3 sticks of cinnamon

2 bay leaves

4 whole cloves

4 black elachi (cardamom) 5ml soomph seeds (fennel) 10ml roasted jeera seeds 3 large chillies

1 stem curryleaf

4tbs Kashmiri hot masala 2tbs Kashmiri chilli powder

Marinate meat with the marinating ingredients overnight or for at least 4-5 hours before cooking. Heat oil and ghee in thick-based pot.

Add whole spices and sliced onions and allow to fry until onions turn golden brown. Add chilli powder, masala, curry leaf, chillies and marinated meat and stir.

Cook on medium heat on the stove for 45 minutes. Layer boiled masoor dhall over the meat then layer fried potatoes. Sprinkle chopped coriander over the potatoes.

Dissolve ½tsp egg yellow powder in 125ml water and mix into the rice.

Layer rice over and top with fried onions. Cover the pot tightly with foil before placing the pot lid on.

Cook in oven on 180ºC for one hour.